Ingredients
- 1 Each Gingerbread shaped cookie cutter, large
- 24 Each 10" Fry-Ready Tortilla (37183)
- 14 Oz. Dark chocolate, chopped or semisweet chocolate chips
- 2 cup Heavy cream
- 1 1/2 cup Butter, melted
- 1 cup Sugar, super fine
- 2 Tbsp. Ground allspice
- 2 Tbsp. Ground Cinnamon
- 1 Tbsp. Ground Cloves
- 2 Tbsp. Ground Ginger
- 1 Tbsp. Ground Nutmeg
- As Needed Buttercream icing
- As Needed Sugar pearls or star shaped sprinkles
Directions
- Heat heavy cream in sauce pot until just boiling, carefully pour over chopped chocolate in large metal bowl. Let sit for 2 minutes and then whisk until combined. Reserve chocolate sauce warm.
- Cut 24 gingerbread shapes out of tortilla using cookie cutter. Once cut, seal in airtight container.
- Combine sugar, allspice, cinnamon, ginger, clove and nutmeg; transfer to shaker.
- To prepare, deep fry 24 gingerbread tortilla cut outs in fryer basket together, at 350°F for 1 to 1 ½ minutes or until crisp and golden brown. Immediately toss with a heavy dusting of gingerbread sugar.
- Once cool, decorate by piping 3 vertical dots of buttercream icing down center of cut out, top with your choice of sprinkle or sugar pearl as gingerbread’s buttons. Serve 2 gingerbread cutouts with 2 oz. ramekin of warm chocolate sauce for dipping per order.
